The loss of crops primarily takes place in the postharvest process, especially in developing countries with limited access to high-quality technology. The elevated Reactive Oxygen Species (ROS) content in fresh commodities, a consequence of poor postharvest management, removes the advantage of a good antioxidant supply required to maintain a healthy body. In this article, Dr. Karlia Meitha and her team reviewed some methods and the importance of balancing ROS and antioxidant content to maintain the quality of harvested fruits and vegetables.
Meitha, K., Pramesti, Y., Suhandono, S. Reactive Oxygen Species and Antioxidants in Postharvest Vegetables and Fruits. 2020. Intl J Food Sci: 8817778. https://doi.org/10.1155/2020/8817778
Full paper is published in International Journal of Food Science: https://doi.org/10.1155/2020/8817778
Image (first page):
Vegetables and fruits illustration (source: pixabay.com)
Postharvest management, balancing ROS and antioxidant content (source: Meitha et al. 2020)
Profile of Dr. Karlia Meitha :